Chef's Table October 19- Roast Beef Dinner

This week's dinner is a robust meat and potatoes kind of meal inspired by the British Isles. We start with a Baby Spinach, Apple & Blue Cheese Salad with Apple Vinaigrette. Roast Beef with Yorkshire Pudding follows.  If you have never had Yorkshire Pudding, think popovers.  It is not a pudding at all, but a custardy bread traditionally served with roast beef and rich, homemade beef gravy.  I love Brussels Sprouts! And if they are cooked properly they are not mushy and evil things.  Ours will be roasted with toasted hazelnuts, and will share the plate with roasted potatoes and carrots.  And for dessert we will carry over the Shortbread Lemon Tart that we did not make last week. (we cancelled due to the Pecan Festival)

Baby Spinach, Apple & Blue Cheese Salad
Roast Beef & Yorkshire Pudding with Gravy
Roasted Brussels Sprouts with Toasted Hazelnuts
Roasted Potatoes and Carrots
Shortbread Lemon Tart

$20 per person includes coffee, tea, sparkling water.  You may bring your own beer or wine. Dinner is at 6:30. Call (804) 892-7588 to reserve your seat at the Chef's Table.